Saturday Morning Peach Pancakes (Gluten Free)

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I love pancakes! But if I eat the regular wheat ones with just syrup, I end up hungry again in about an hour. So I have discovered that using alternative flours and toppings so that I get more healthy fats, more protein, and more vitamins seems to keep me satiated for longer. I have experimented with the flours and you can use any combination of the ones I use below. Just make sure they equal out to be about 1 and 3/4 Cups all together. Also, do not use vegetable, canola, or corn oil. Choose Coconut oil for this recipe for the best flavor and watch this video if you don’t why vegetable oils are highly inflammatory and unhealthy. Hope you enjoy them! Experiment with different fruit toppings and be sure to make extra for later in the week when things get busy!

1 Cup Almond Flour

1/2 Cup Oatmeal Flour (Oats ground in a coffee grinder)

1/4 Cup Shredded Unsweetened Coconut

1 tsp Cinnamon

1 tsp Baking Powder

2 Eggs

1/2 Cup Almond Milk or other Milk (may have to add a little more but start with this)

2 tsp melted Coconut Oil + more to grease the pan.

Mix up the dry ingredients. Mix the wet in another bowl. Mix together gently.

Coat the pan with coconut oil and use a paper towel to sop up extra. Save the paper towel to re-grease the pan in-between batches.

Pour about a 1/4 cup into the pan. Cook until you get bubbles. Flip. Cook through.

Top with sliced peaches, a drizzle of real maple syrup, and maybe a dollop of yogurt.

You could also use frozen berries with a drop of maple syrup to make a marvelous topping that is super low in calories but high in vitamins!

Nutrition Info:

Makes about 16 pancakes

4 Pancakes in a serving

275 Calories

You can add “Momentum Fitness Pancakes” to your food journal if you are using My Fitness Pal to log calories.

* I always make extra. I lay them out in a single layer on a cookie sheet. Freeze them for about a half hour. Then store them in a container and I easily take them out for a quick breakfast through the week.